How To Work Out Meat Shrinkage or Yield When Cooking

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You alway wonder how much you need to by when you cater for a home party? The reason is whatever cut you get, you will loose some of the weight and volume of the meats when cooking them. Keep reading!

Meat and other animal proteins such as poultry and fish do shrink when you cook them. Here's are some tips and tricks for you to work out.

What causes meat to shrink?

When the protein or meat is heated, it releases juices that cause the protein to shrink. The amount the protein-containing food shrinks depends upon how fatty it is and how much moisture it contains. For example, you can pork belly and beef tenderloin, you will loose a lot more for the beef as it is lean especially when you want a welldone piece of meat. It also depends on how long the food is cooked and at what temperature.

How do you keep meat from shrinking? 

Typically, higher cooking temperatures result in greater shrinkage so you can cook the meats at a lower temperature can reduce moisture loss to some extent. You may also use a quick fry method such as 2 minute steak. 

How much does meat shrink when cooked? 

In general, meat, poultry and fish will shrink about 25 percent when cooked. Make sure to take the shrinkage into consideration when purchasing raw meat. If you want to end up with 200g meats per person for example, you’ll need to buy 250g of raw meat.

Does meat shrink in a slow cooker?

Any time an animal protein is heated, it changes form and releases liquid. But since higher heat typically causes more shrinkage, it may shrink less in a slow cooker. What's more, because slow-cooker meats sit in the liquid they release, they may come out tasting juicier. However, lean proteins like chicken breasts are an exception; they could end up drying out in a slow cooker. 

How To Work Out Meat Shrinkage or Yield When Cooking
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